Reuben Casserole
Description
This dish will be an absolute hit with your family, especially if they love Reuben sandwiches. It's simple to prepare and so delicious. Don't wait until St. Patrick's Day to make it.
Ingredients
non-stick cooking spray or butter
6 slices rye bread, divided (your favorite)
1 lb. deli corned beef or pastrami, thinly sliced or shaved, divided
14.5 oz. can sauerkraut, rinsed and well drained
4 c. Swiss cheese, shredded, divided (light is fine)
1 c. dill pickles, chopped
1 c. milk (low-fat is fine)
1/3 c. Thousand Island dressing (light is fine)
1/4 c. mustard
3 large eggs
2 t. caraway seeds, divided
Directions
Sign In / Sign Up
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Continue with Email
Preheat oven to 350 degrees. Lightly grease a 9 × 11 inch baking dish with butter or non-stick cooking spray.
Cut 4 pieces of rye bread into cubes. Place the remaining bread slices in a food processor; pulse until they are fine breadcrumbs; set aside.
Spread out cubed bread in the bottom of the prepared baking dish; cover with 1/2 of the meat; top beef with sauerkraut, pickles, half of caraway seeds and 2 c. Swiss cheese.
Cover with remaining meat, caraway seeds and cheese.
In a medium bowl, whisk together milk, salad dressing and mustard; beat in eggs until combined.
Pour wet ingredients evenly over the casserole; top with breadcrumbs.
Bake 40-45 minutes, or until mixture is bubbly, top is browned and center is set. Remove from oven.
Serve hot with a dill pickle spear and your favorite chips.
6 servings.